Sweet potato wedges with thyme salt

My family fell in love with sweet potato wedges long before they became a cafe staple, principally because roast sweet potatoes were also a family favourite. I wanted something that was a little more healthy, and these oven baked wedges were perfect. They only use a little bit of olive oil, are seasoned with salt infused with fresh thyme, and dipped in tangy greek yoghurt for a smooth and creamy finish.

Preheat oven to 195 C. Peel the sweet potato and cut lengthwise into quarters, or even sixths, if they are fatter. Toss in a medium sized bowl with the olive oil until well coated and then place in a single layer on a baking tray that has been lined with silicon paper. Bake in the oven for 25 – 30 minutes, until the sweet potato wedges are cooked and crispy and slightly caramelised on the edges. Meanwhile, in a pestle and mortar, grind the salt with the thyme sprigs. The leaves with disintegrate and you can pick out the stems. You’ll be left with a pale green finely ground powder that smells heavenly. When the sweet potato is done, turn onto a serving plate and sprinkle with some of the salt. Serve immediately with the yoghurt on the side. The left over salt will keep if kept in an airtight container.

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3 replies to Sweet potato wedges with thyme salt

Agreed. Sweet potatoes are fantastic and have been a staple out here for ages – specifically Molokai sweet potatoes, which are purple and amazing!! I love using sweet potatoes in my meals. Especially if the meal is savory. I love your mix of sweet and savory with the sweet potatoes and thyme salt.

Thank you for your reply! I’ve met a few fellow bloggers out here, on Maui but not many food bloggers that I know of.

I’ll be following your blog as well.

I’ll make something soon with Molokai Sweet Potatoes and will post the recipe on my blog. They are a sweet potato so unlike other sweet potatoes, and that makes them much more fun to work with because of the challenge.

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All the recipes and photos on this blog are licensed under a Creative Commons CC-BY-NC licence. This means you are free to use them, as long as it is not for commercial purposes, and you need to attribute Margaret Warren (recipes) and/or Andrew Warren (photos) as the creator.